17 Nov

Bitesize training: food safety and quality culture excellence

CIEH member: £50
Affiliate member: £105
Non-member: £105 

Two hour bitesize training

Time: 10:00 - 12:00

Please note that this training will be delivered via the Zoom online platform.  Please ensure that you are able to access this prior to booking.

How do I pay? Please click on the book now to complete the online booking. If your local authority does not allow credit card payments please speak to our contact centre: 020 7827 5800, or email [email protected] 

Online (Zoom)

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This training will look at creating and maintaining a strong food safety culture with the aim to drive people to always do the right thing right, first time, even while under pressure and even while no one is watching! Themes explored include the importance of culture and the drivers of behaviours, and there will be a closer look at Commercial Standards, Regulations, unannounced audits, continuous improvement, and more. This is an interactive, live instructor-led online session with practical exercises and sharing of examples, including video content.


  • To get an understanding of why a strong food safety and quality culture is critical to the success of a business
  • To get an understanding of what culture is
  • To get an understanding of ways a business can characterise, measure and strengthen food safety and quality culture
  • To get an understanding of all the dimensions and elements of culture that drive positive behaviours
  • To provide an opportunity to reflect on the topic
  • To highlight some of the resources available to support your effort

Who should attend

Working for local authorities:

  • Environmental Health Officers (EHOs)
  • Health and Safety Advisers
  • Senior Catering Advisors

Other food businesses:

  • Food Quality and Safety Managers
  • Food Quality Assurance Advisors

CPD: 2 hours 

Bertrand Emond is Membership Ambassador & Professional Development and Culture Excellence Lead at Campden BRI, the world’s largest independent provider of practical scientific, technical, regulatory, training and information support to the food, drink and allied industries.

Bertrand is an IFST Fellow and holds a Master of Food Science & Technology and a Master of Business Administration. For the last 35 years, Bertrand has been helping companies of all sizes from all parts of the agri-food chain to survive and grow.  He has taken part in a number of local, regional, national and international initiatives aiming to support businesses with respect to Quality, Safety, Efficiency/Sustainability and Innovation, including:  GFSI Stakeholder - Member of the Food Safety Culture Technical Working Group 2016-18, Services Technical Working Group 2019-20 and Auditor Training and Professional Development Working Group (2020-2021); BSI PAS 320 “ A practical guide to a culture of food safety” Steering Committee member (2020-2022); University of Nottingham UK Competencies for Food Graduate Careers Project Stakeholder; IFT British Section President;  IAFP Silver Sustaining Member and IAFP Food Safety Education and Food Safety Culture PDG member; IAFP Students Mentor; Co-organiser of the Ecotrophelia UK eco-innovation students competition and Co-Chair of the Judging panel for the Ecotrophelia Europe eco-innovation competition Finals.

He is passionate about supporting the industry in the areas of skills, knowledge, training, learning and development, competency, and achieving culture excellence through behaviour change.  He won the 2020 BRCGS CEO Europe Award recognising his commitment and contribution to food safety and the Heinz Award for Excellence for Leadership in Collaborative CPD for the Industry.

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